Mackerel with Cauliflower "Couscous" and Tahini
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sara Kramer
Use one 2-pound mackerel if you can't find smaller ones, or substitute arctic char or trout.
Ingredients
1 garlic clove, finely grated
1/4 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Kosher salt
Instructions
Heat 2 tablespoons oil in a large heavy skillet over mediumhigh. Working in batches if needed, cook cauliflower, tossing occasionally, until florets are browned in spots but still crunchy, about 5 minutes. Transfer to a large bowl and let cool. Reserve skillet.
Working in 2 batches, pulse cauliflower in a food processor until the size of rice grains. Transfer back to bowl, toss with lemon juice, and season with salt.
Cook pumpkin seeds and remaining 1 tablespoon oil in reserved skillet over medium heat, stirring, until seeds are golden brown, about 1 minute. Season with salt. Toss in a small bowl with sesame and nigella seeds.
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